In a large bowl, whisk the eggs until fluffy. Add the cream, pumpkin puree, brown sugar, vanilla extract, cinnamon, pumpkin spice and salt and whisk well, until smooth. Reserve.

Preheat a griddle or non-stick skillet over medium heat.

Dip the bread slices, one at a time, into the pumpkin mixture for about 5 seconds per side, flipping over once. Repeat with all slices.

Butter the griddle or skillet and, once hot, cook the bread for about 3 to 4 minutes per side, or until they get nice and toasty on the outside and cooked inside. You can add more butter as needed and should wipe the griddle/skillet with a paper towel if you notice some burning residue.

Serve immediately, with your favorite toppings.